Pumpkin Chocolate Chip Oatmeal Cookies served with a glass of milk.

Pumpkin Chocolate Chip Oatmeal Cookies

This recipe for Pumpkin Chocolate Chip Oatmeal Cookies puts a little fall twist into your favorite cookie.

Pumpkin Chocolate Chip Oatmeal Cookies served with a glass of milk.
Pumpkin Chocolate Chip Oatmeal Cookies

These Pumpkin Chocolate Chip Oatmeal Cookies are filled with hints of pumpkin, cinnamon and nutmeg that bring a fall twist to a classic oatmeal cookie. The recipe uses bread flour for a chewy texture—but all-purpose flour works too in this delicious cookie.

A large stack of Pumpkin Chocolate Chip Oatmeal Cookies on a white serving plate.

It’s the kind of morning you just want to keep the robe on. In the blackness of dawn, the rain is falling steadily, a gentle staccato you have not heard in months. You let the dog venture outside, and even he has forgotten his fear of the rain. The ground is shining, the grass is glistening, and the earth finally smells clean.

As the light breaks over the treetops, you notice for the first time the shades of crimson mingled with the green, and once you settle down with that first cup of coffee, you pull the robe tighter around you, cinching the strings into a neat bow.

If only it were the weekend.

Cookie dough scooped onto cookie trays ready for baking.

A Pumpkin Chocolate Chip Oatmeal Cookie split in half surrounded by more cookies and a glass of milk.

Well, it’s just a few days away, and I think we deserve a treat to take us through the end of the week. We may not be able to stay home in bed with a good book and the cat, but we can take it with us. You see, cookies are like that.

Pumpkin Chocolate Chip Oatmeal Cookies

Made with bread flour for a chewy texture (all-purpose flour works too for a less-chewy cookie) these fall-spiced cookies are filled with hints of pumpkin, cinnamon and nutmeg–and of course, chocolate.

Pumpkin Chocolate Chip Oatmeal Cookies are like edible weekends, and I have made several batches in the last couple of days, perhaps my way of lengthening out those lazy days. They disappear quickly, like any good weekend, but the good news is, you can always make more.

More Pumpkin Recipes

Baked Pumpkin Donuts with Almond Flour and Spiced Maple Glaze
Cinnamon Chip and Walnut Pumpkin Muffins
Cassava Pumpkin Pie with Graham Cracker Crust
Pumpkin Spice Buttermilk Bundt Cake
Pumpkin Sage Polenta

Pumpkin Chocolate Chip Oatmeal Cookies

These Pumpkin Chocolate Chip Oatmeal Cookies are filled with hints of pumpkin, cinnamon and nutmeg that bring a fall twist to a classic oatmeal cookie.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 36 cookies
Calories 158kcal

Ingredients

  • 1 cup (2 sticks butter), softened (both unsalted and salted work - I actually like the salted butter in this cookie)
  • 2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup pumpkin puree
  • 1 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/2 teaspoon baking powder
  • 3 1/4 cups rolled oats
  • 1/2 cup semi sweet chocolate chips

Instructions

  • In the bowl of an electric mixer, blend the butter with the brown sugar until smooth. Add the vanilla and eggs, and mix until fully incorporated, using a spatula to clean the sides of the bowl periodically. Add the pumpkin puree and mix well.
  • In a separate bowl, whisk together the bread flour, salt, cinnamon, nutmeg, ginger and baking powder. Add the flour to the wet ingredients in two additions, and be sure to scrape the sides of the bowl with a spatula to make sure it is well combined. Slowly stir in the oats, followed by the chocolate chips. Place in the refrigerator to chill for at least 15-30 minutes.
  • While the dough chills, preheat the oven to 350° F, with racks placed in the middle and top of the oven.
  • Using a standard cookie scoop, small ice cream scoop or large spoon, drop the cookies two inches apart on a parchment or silicone lined baking sheet (the cookies should be nearly two tablespoons worth in size).
  • Place into the oven and bake for about 13-15 minutes, rotating racks half way (if you are using two baking sheets, switch placement in the oven from middle rack to top and vice versa). When the cookies are golden brown, remove from oven and let it rest on the cookie sheet for 1 minute, then transfer to a cooling rack.

Notes

If you don't have bread flour, use all purpose - it will be a flatter and less chewy cookie, but still delicious!
Adapted from Brown Sugar Oatmeal Cookies, Ree Drummond via Food Network.

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Eileen

    Yay, cookies with everything! I love the idea of mixing up the classic oatmeal cookie with pumpkin.

    Reply
  2. cristina

    All the goodness of the best in one cookie!  These Autumn-inspired cookies look delicious, Liren.

    Reply
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